Chocolate chip cookie cake

This fabulous cookie cake uses the best chocolate chip cookie recipe I’ve found (and I’ve tried many), and is filled with a light, creamy frosting that has just the right amount of sweetness. The day after you assemble the cake it will get even softer, so plan to make this cake the day before you need it if you like a soft, creamy cookie cake recipe (around here, we’ll take our chocolate chip cookies and cream cheese frosting any way you want to serve them). This cookie cake recipe is definitely one you’ll want to make for your next party or celebration.

Cream cheese frosting:

Directions

Note: If you’ll be serving this cake the same day that you bake it, cut the baking time down on the cookies by 1-2 minutes so they’ll be softer, and the cake will be easier to slice. After the cookie cake sits overnight with the cream in the middle, it will soften.

Preheat oven to 350. Line 2 baking sheets with parchment paper.

Beat butter and sugars until creamy. Add eggs, one at a time, and beat until fully incorporated.

In a processor or using beaters, whip cream cheese, vanilla and powdered sugar until smooth and creamy. Gently fold in cool whip or coconut whip until fully incorporated.

Place one cookie (save the most attractive one for the top!) on a cake plate, and top with a generous dollop of cream. Top with a second cookie, another dollop of cream, a third cookie, more cream, and then place the fourth cookie at the top.

Slice thinly and serve. Leftovers (really?!) can be wrapped tightly and frozen.

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Sarah F. Berkowitz
is a foodie and writer. Born in Israel, she lives in the deep South and enjoys feeding friends, family and random strangers home-cooked meals.